H3art of the Home

Makes 1 large loaf

Rich, deep chocolate bread swirled with ribbons of tender cookie dough and studded with mini chocolate chips. The long fermentation process develops complex chocolate flavors and improved digestibility while the cookie swirl adds sweetness and texture contrast. Each slice reveals a beautiful spiral pattern and delivers the perfect balance of chocolate and a slight sweetness. This showstopping loaf combines the best of artisan bread mixing with the classic favorite cookie flavor.

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Why This Double Chocolate Sourdough Works

This isn’t just chocolate bread with stuff thrown in. Every element is carefully designed to create the perfect balance:
The sweet levain adds just enough sugar to feed the fermentation while balancing the natural bitterness of cocoa. The bloomed chocolate, where cocoa powder meets freshly brewed coffee, intensifies the chocolate flavor exponentially. And the cookie swirl? It gets its own cold fermentation overnight, developing complex flavor without adding sourness to the final loaf.
The long fermentation process does more than develop flavor. It also improves digestibility by breaking down complex starches and gluten, making this enriched bread easier on your stomach than a typical sweet loaf.

What Makes This Recipe Special

After extensive testing (yes, I made this multiple times to get it just right), here’s what sets this chocolate cookie swirl sourdough apart:
The Sweet Levain: Most chocolate sourdough recipes use regular starter, but adding a touch of sugar to the levain creates a more active fermentation that can handle the enriched dough while complementing the chocolate.
Coffee-Bloomed Cocoa: Blooming cocoa powder in hot coffee is a pastry chef technique that amplifies chocolate flavor. The coffee doesn’t make it taste like mocha, it makes the chocolate taste MORE like chocolate.
The Rolling Technique: Unlike some swirl breads that just fold filling in, this technique creates true spirals throughout the entire loaf. Every single slice gets those gorgeous patterns.

Tips for Success

Cookie Swirl Consistency: If your cookie swirl is too sticky to work with when rolling, pop it back in the fridge for 15-20 minutes. It should be cold and firm but not rock-hard.
Don’t Skip the Bloom: Blooming the cocoa in hot coffee intensifies the chocolate flavor dramatically. It’s one extra step that makes a massive difference.
Watch Fermentation, Not the Clock: Your dough should increase by about 50% during bulk fermentation. Look for a puffy, jiggly dough with visible bubbles on the surface.
Use an Instant-Read Thermometer: The only way to know your loaf is fully baked is to check the internal temperature. You want 200°F.
Patience with Cooling: This is an enriched bread with sugar and fat. It needs the full 2-hour cooling time for the crumb to set properly.

Serving Suggestions

This loaf is incredible on its own, but here are some next-level serving ideas:
Toasted with Butter: Toast a slice and spread with salted butter while it’s still warm. The butter melts into the chocolate and creates pure magic.
French Toast: Yes, really. Make chocolate chip cookie French toast with this bread. You’re welcome.
Ice Cream Sandwiches: Slice thick, toast lightly, and sandwich vanilla ice cream between two slices.
With Coffee: The coffee notes in the bread pair beautifully with your morning brew.

Ingredients

Sweet Levain

• 50g starter
• 50g flour
• 50g water
• 10g sugar

Bloomed Chocolate

• 125g freshly brewed coffee
• 50g cocoa powder

Sourdough Cookie Swirl

• 90g softened butter (room temperature)
• 90g brown sugar
• 30g powdered sugar
• 135g sourdough starter
• 2 teaspoon vanilla extract
• 240g all-purpose flour
• 24g cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 140g mini chocolate chips

Dough

• 175g bloomed chocolate
• 160g sweet levain
• 250g water
• 50g sugar
• 490g bread flour
• 10g salt
• 8g vanilla extract
• 70g chocolate chips (optional)

Instructions

Prepare Sweet Levain (at least 6 hours before starting)

1. Mix sweet levain ingredients together
2. Let rest in a warm place until doubled in size

Prepare Bloomed Chocolate (1 hour before starting)

1. Mix coffee and cocoa powder together
2. Cover and let bloom for 1 hour

Make the Dough

1. In a large mixing bowl, combine sweet levain, bloomed chocolate, water, sugar, and flour
2. Mix until just combined and let rest for 30 minutes

After 30 minutes

1. Add salt and vanilla extract to the dough
2. Mix thoroughly and let rest for another 30 minutes

Add chocolate chips (optional)

1. Fold in chocolate chips, distributing evenly throughout the dough
2. Let rest for 30 minutes

Bulk Fermentation

1. Begin stretch and folds every 30 minutes for 2 hours total (4 sets of folds)
2. After the final fold, let the dough rest at room temperature for 6-8 hours until it has increased in size by about 50%. Checking for signs of proper fermentation is more important than following a clock.

Prepare Sourdough Cookie Swirl

1. Ensure butter is properly softened – should give slightly to pressure but not be greasy (65-68°F)
2. In a bowl, cream together softened butter, brown sugar, and powdered sugar until combined
3. Mix in sourdough starter and vanilla extract until well combined
4. In a separate bowl, whisk together flour, cornstarch, salt, and baking soda
5. Gradually add dry ingredients to wet ingredients, mixing until just combined
6. Fold in mini chocolate chips
7. The mixture will be thick
8. If too wet, add flour 1 tablespoon at a time; if too thick, add milk 1 teaspoon at a time
9. Dump dough out onto plastic wrap and seal well. Place in the fridge.
10. Keep in the refrigerator until ready to shape the loaf

Shaping with Cookie Swirl and Final Proof

– After bulk fermentation is complete, gently stretch the entire dough out into a rectangle approximately 10″ x 16″

– Divide the cookie swirl filling in half

– Place a cookie swirl portion between two pieces of parchment paper. Roll out the first half of the cookie swirl filling into a rough rectangle about 10″ long and 5-6″ wide and lay it in the middle of the dough rectangle

– Fold each side of the dough up into the middle, covering the cookie swirl layer

– Take the remaining half of the cookie swirl filling, place between the same parchment paper from before and roll it out in a rough rectangle approximately 10″ long and about 5″ wide then lay it on top of the folded dough

1. Gently roll the dough from one short edge to the other, creating a spiral with the cookie swirl throughout
2. Place the shaped loaf seam side up, in a large proofing basket or bowl lined with floured cloth
3. Cover and refrigerate overnight

Baking

1. Preheat oven to 450°F (230°C)
2. Remove cover and place a piece of parchment over top of the proofing container
3. With one hand on top of the parchment and one hand on the bottom of the proofing container, flip it over and put the loaf onto the parchment
4. Place the loaf inside of your 10” x 5”baking pan. I used the large USA bread pans These are the pans
5. Cover with a second bread pan
6. Bake for nine minutes covered
7. Remove the lid and score your bread. Replace the lid and bake an additional 40 minutes What I use to score
8. Remove the lid and bake an additional 10 to 15 minutes (internal temperature should reach 200°F) Instant read thermometer
9. Cool completely on a wire rack before slicing

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Double Chocolate Cookie Swirl Sourdough – Baker’s Schedule

Friday Evening Prep (Day 1)

8:00 PM

• Mix sweet levain
• Cover and rest at room temperature

8:15 PM

• Make cookie swirl filling
• Chill in refrigerator for cold fermentation

Saturday Baking Day (Day 2)

7:00 AM

• Prepare bloomed chocolate (coffee + cocoa)
• Cover and let bloom for 1 hour

8:00 AM

• Check sweet levain – should be doubled/tripled and bubbly
• Mix main dough (levain + bloomed chocolate + water + sugar + flour)
• Rest 30 minutes

8:30 AM

• Add salt and vanilla extract
• Mix thoroughly, rest 30 minutes

9:00 AM

• Add chocolate chips (optional)
• Fold in evenly, rest 30 minutes

9:30 AM – 11:30 AM

• Perform stretch and folds every 30 minutes (4 sets total)
• Final fold at 11:30 AM

11:30 AM – 5:30 to 7:30 PM (depending on bulk fermentation progression)

• Bulk fermentation at room temperature
• Look for 50% size increase (not doubling!) and signs of proper fermention

5:30 PM to 7:30 PM (depending on bulk fermentation progression)

• Remove cookie filling from fridge to soften slightly
• Shape bread with cookie swirl
• Place seam-side up in proofing basket
• Cover and refrigerate overnight

Sunday Baking Day (Day 3)

8:00 AM

• Remove bread from refrigerator
• Preheat oven to 450°F

8:30 AM

• Score and bake:
• 9 minutes covered
• Remove lid, score, replace lid
• 40 minutes covered
• Remove lid, bake 10-15 minutes until 200°F internal temp
• Cool completely on wire rack (2+ hours before slicing)

Frequently Asked Questions

Can I use sourdough discard for the cookie swirl?

Absolutely! The cookie swirl is a perfect place to use unfed sourdough discard.

What if I don’t have mini chocolate chips?

Regular chocolate chips work fine, just chop them roughly so they distribute better throughout the cookie swirl.

Can I make this without a Dutch oven?

Yes! I use USA bread pans (one as a base, one as a lid) which work beautifully. You can also use a regular loaf pan covered with a foil tent for the first 29 minutes of baking.

Why is my cookie swirl too dry/too wet?

The cornstarch amount is the key variable here. Start with 12g (about 4 teaspoons). If your mixture seems too wet, add another teaspoon or two.

Can I add other mix-ins?

Definitely! Try adding chopped nuts to the cookie swirl, or swap some of the mini chips for white chocolate chips. Just keep the total weight of mix-ins similar to what’s in the recipe.

How do I know when bulk fermentation is done?

Look for these signs: the dough has increased in size by about 50%, the surface has visible bubbles, it jiggles when you shake the bowl, and it holds its shape but still feels soft and pillowy (not tight or dense).

Troubleshooting

My loaf didn’t rise much: This is usually an under-fermentation issue. Make sure your levain is bubbly and active before using it. During bulk fermentation, give it the full time it needs, watch the dough, not the clock.
The cookie swirl leaked out: This happens if the dough tears during shaping or if you rolled the spiral too loosely. Make sure to seal the edges well when you’re wrapping the first layer of cookie swirl.
My crumb is gummy: Either the loaf wasn’t fully baked (check that 200°F internal temp!) or you cut into it too soon. Enriched breads need the full cooling time.
The outside is too dark: If your loaf is browning too quickly, reduce the oven temperature to 425°F after removing the lid, or tent with foil for the final 10-15 minutes.
The cookie swirl is too stiff to roll: Take it out of the fridge 5-10 minutes before you need to work with it. It should be pliable but still cold.
My dough is too sticky to handle: Enriched doughs are naturally stickier than regular sourdough. Use wet hands when handling, and don’t be tempted to add extra flour, it will make your bread dense.

Why You’ll Love This Recipe

This double chocolate cookie swirl sourdough is everything you love about chocolate chip cookies and rich chocolate bread in one stunning loaf. The long fermentation develops complex flavors while improving digestibility. The cookie swirl stays tender and distinct, creating beautiful ribbons throughout the loaf. And those mini chocolate chips? They create little pockets of melty chocolate in every bite.
It’s impressive enough for special occasions but achievable enough for regular weekend baking. Plus, the overnight steps mean most of the work happens while you sleep…always a win in my book!

Storage Tips

Store your double chocolate cookie swirl sourdough at room temperature for 3-4 days in an airtight container or bread bag. The cookie swirl stays soft and delicious throughout this time.
For longer storage, slice the entire loaf and freeze individual slices in a freezer-safe bag for up to 3 months. Toast frozen slices straight from the freezer for a warm, gooey treat that tastes freshly baked.
Pro tip: Wrap slices individually in plastic wrap before freezing so you can grab just one or two at a time without thawing the whole batch.

Alternative Timeline Options

Weekend Baker (Bake Saturday Evening)

• Thursday 8 PM: Make sweet levain
• Friday 10 AM: Mix dough
• Friday 6 PM: Shape with filling
• Saturday 8 AM: Bake

Weekday Baker (Bake Tuesday Morning)

• Sunday 8 PM: Make sweet levain
• Monday 10 AM: Mix dough
• Monday 6 PM: Shape with filling
• Tuesday 8 AM: Bake

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